Whole Fish, Emeril-Style Recipe

Name: Whole Fish, Emeril-Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 to 5 pound) red snapper, scaled, gills and fins removed, scored 1/8-inch deep; 1/4 cup chopped garlic; 1 cup extra-virgin olive oil; 1 tablespoon red pepper flakes; 1 lemon, zested; 1 lime, zested; 1 tablespoon cracked black pepper; 1/4 cup chopped chives; 1/4 cup chopped flat-leaf parsley leaves; 1/4 cup chopped marjoram leaves; 1/4 cup chopped thyme leaves; 1 cup white wine; 1 cup sliced onion; 2 tablespoons kosher salt; 2 Vidalia onions, sliced; 2 zucchini, sliced into rounds; 1 head fennel, fronds removed and reserved, base sliced; 1 tablespoon chopped marjoram; 1 tablespoon chiffonaded basil; Olive oil, for drizzling; Salt and freshly ground black pepper; 1 lemon, cut into wedges

Servings: persons

1 (4 to 5 pound) red snapper, scaled, gills and fins removed, scored 1/8-inch deep
1/4 cup chopped garlic
1 cup extra-virgin olive oil
1 tablespoon red pepper flakes
1 lemon, zested
1 lime, zested
1 tablespoon cracked black pepper
1/4 cup chopped chives
1/4 cup chopped flat-leaf parsley leaves
1/4 cup chopped marjoram leaves
1/4 cup chopped thyme leaves
1 cup white wine
1 cup sliced onion
2 tablespoons kosher salt
2 Vidalia onions, sliced
2 zucchini, sliced into rounds
1 head fennel, fronds removed and reserved, base sliced
1 tablespoon chopped marjoram
1 tablespoon chiffonaded basil
Olive oil, for drizzling
Salt and freshly ground black pepper
1 lemon, cut into wedges

1
Place the fish along with all of the other ingredients except the salt into a large plastic bag and marinate 24 hours.
2
Preheat the oven to 350 degrees F and heat a grill to medium high.
3
Remove the fish from the bag and sprinkle with the 2 tablespoons of the kosher salt.
4
Grill the fish for 5 minutes on each side.
5
In a large bowl, toss together Vidalia onions, zucchini, fennel, marjoram, and basil.
6
Drizzle with some olive oil and season with salt and pepper.
7
Place the fish on a cookie sheet, cover with the reserved fennel fronds, drizzle with olive oil and season with salt and pepper.
8
Surround with the vegetable mixture and bake in the oven for 20 minutes.
9
Serve on a large platter with extra-virgin olive oil and wedges of lemon.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 (4 to 5 pound) red snapper, scaled, gills and fins removed, scored 1/8-inch deep, 1/4 cup chopped garlic, 1 cup extra-virgin olive oil, 1 tablespoon red pepper flakes, and more.

Yes, Whole Fish, Emeril-Style falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Whole Fish, Emeril-Style

How did you like this recipe?

Frequently Asked Questions